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Greek Sausage Balls (Soutzoukakia)
Serves 24
A fun and tasty twist on the traditional Italian sausage balls.
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Ingredients:
| 2 1/2 lb ground beef |
| 1 lb loaf of crusty white bread, (crusts removed) |
| 2 cloves garlic, (minced finely) |
| 1 tsp cumin, (ground) |
| 2 eggs, (lightly beaten) |
| to taste salt and pepper |
| vegetable oil for frying |
| 1 1/2 cups sweet red wine |
| 1 15 oz. can tomato sauce |
| 1/4 cup olive oil |
| 1 tsp sugar |
| 1/2 tsp ground cinnamon |
Directions:
- Soak the bread with a little water and 1/2 cup of the sweet wine. Let the bread absorb the liquid for a few minutes.
- Squeeze out the liquid from the bread, crumble it and add to the ground meat mixture.
- Add the garlic, cumin, salt, pepper, and eggs. Mix well and incorporate all the ingredients. Form the mixture into balls about 1 1/2" to 2" diameter.
- Heat about an inch of vegetable oil in a skillet and carefully add the soutzoukakia to the pan. Fry them until lightly browned on all sides. Drain on paper towels and set aside.
- While the soutzoukakia are frying, prepare the sauce. In a large sauce pan or Dutch oven, add
- 1/4 cup of olive oil, tomato sauce, sugar, cinnamon, remaining cup of wine, and 1 cup of water.
- Bring the sauce to a boil over medium-high heat until it thickens. Add the soutzoukakia to the sauce, heat to a boil, and then remove from the heat.
- Allow them to absorb the sauce to become tender before serving.
| Course: | Dinner |
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